Countdown to Cinco de Mayo 2017: Day 2 – Loaded Nachos
*Loaded Nachos Recipe & Photos Courtesy of The Pioneer Woman
No Cinco de Mayo party can go without one of the best appetizers in the world: nachos!
Whether you're a carnivore, swear by the vegan lifestyle or fall somewhere in between, you can agree with us that there's nothing better in satisfying your snack urges than an awesome plate of nachos- especially when it's loaded with tasty add-ons.
Take a look at one of our favorite loaded nacho recipes below and let us know if you'll be preparing this on CDM...we definitely will!
- 1 Tablespoon Olive Oil
- 1 whole Yellow Onion, Diced
- 2 pounds Ground Beef (carnivores only)
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1/4 teaspoon Crushed Red Pepper (*ahem* Fuegorita time!!!)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 can (14-5 Ounce) Pinto Beans, Chili Beans, Or Ranch Style Beans
- 1/2 cup Hot Water
- Tortilla Chips
- 1-1/2 cup Grated Cheddar Cheese
- 1-1/2 cup Monterey Jack Cheese
- 6 whole Roma Tomatoes, Diced
- 1 whole Jalapeno, Diced Finely
- 1/2 bunch Cilantro Leaves, Chopped
- Juice Of 1 Lime
- 1/2 teaspoon Salt
- 1 whole Avocado, Pitted And Diced
- Sour Cream (optional)
- In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef.
- Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine.
- Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.
- To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.
- To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.
- Microwave in 45-second increments until the cheese is melted and bubbly. (You may also place the platter into a 325-degree oven if it's heatproof. Just leave it in until the cheese is melted.)
- Immediately sprinkle on the diced avocado and plenty of pico de gallo.